CREAMY GARLICKY TOMATOEY PANCETTA RIGATONI

CREAMY GARLICKY TOMATOEY PANCETTA RIGATONI I’m sure in a deep dark corner of italy there is a proper name for this, however to me it’s a creamy pancetta tomato thing. Proper quick easy mid week banger. Ingredients: 100g of pasta per person Packet of pancett Pack of vine tomatoes 5 cloves of garlic Handful of Parmesan 150ml of single cream Handful of parsley. Cook you pasta to the instructions on the back of the packet In a medium to hot pot cook off your panchetta until golden (about 8 min) Remove for pan and cook your tomatoes in the pancetta fat for about 5 mins and give them a good squish. Add in your garlic and cook for another few mins. Add in your cream stir through and simmer for another few mins. Stir in Parmesan and pancetta. Combine with your pasta, if you want your sauce a bit looser add some pasta water. Top with more Parmesan and parsley and your good to go. Cheers WALLOP

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium to hot pot cook off your panchetta until golden (about 8 min)

Step 2

Remove for pan and cook your tomatoes in the pancetta fat for about 5 mins and give them a good squish. Add in your garlic and cook for another few mins.

Step 3

Add in your cream stir through and simmer for another few mins.

Step 4

Stir in Parmesan and pancetta.

Step 5

Combine with your pasta, if you want your sauce a bit looser add some pasta water.

Step 6

Top with more Parmesan and parsley and your good to go. Cheers